If you're using store-bought pizza dough, let it sit out for about 20 minutes to become easier to roll. Dust a clean surface with flour to prevent sticking.

Spread the dough into a large rectangle (about 12×18 inches). Make sure it’s evenly rolled to achieve a perfect crust.

In a medium bowl, combine the shredded mozzarella, ricotta cheese, chopped spinach, diced bell peppers, black olives (if using), Italian seasoning, garlic powder, salt, and pepper. Mix well, ensuring all the ingredients are evenly distributed.

Spoon the cheese and veggie mixture down the center of the dough, leaving a 2-inch border on either side.

Carefully fold the edges of the dough over the filling, pinching to seal any gaps. Roll the Stromboli from one end to the other to create a log shape, placing the seam side down on a lined baking tray.

Gently brush the top of the Stromboli with olive oil for that beautiful golden finish.

Using a sharp knife, cut a few slits on the top of the Stromboli to allow steam to escape during baking.

Preheat your oven to 375°F (190°C) and bake for 25-30 minutes, or until golden brown.

Allow it to cool for a few minutes before slicing. Serve warm and enjoy every cheesy bite!